Coconut has to be one of my favourite ingredients to use in desserts, but it must be done right! The last thing I want is to take a bite of something and it tasting like sunscreen. You won’t have to worry about that here, there’s no overly powerful perfume-y coconut flavourings added to the recipe. It’s simple with only 5 ingredients, yes only 5 to make wonderful coconut macaroons you can enjoy for a simple dessert.
These coconut macaroons are so good that every time I make them, I get asked if they’re store bought. Nobody believes that they’re home made because they’re that good! They’re super quick to whip together too, really all you need is some arm strength to mix the batter because it is quite thick. But don’t worry, its supposed to be thick, trust the process and the end result will be lovely.
I like to use shredded coconut for these cookies. Look for one that isn’t too fine or too thick, and one that doesn’t look too dry or powdery in the package. I’ve tried this recipe with macerated coconut but the texture just isn’t right for me. The cookies almost become too dry with macerated coconut, shredded brings the perfect texture and chewiness in my opinion. Shredded is definitely the way to go. Its not a product that I use super often, so I store any extra in the freezer to keep it fresh until I need it.
To make these cookies fancier or to add a little something, I like to drizzle them with melted semi-sweet chocolate chips. For the holidays I also add festive sprinkles or coloured sprinkles to match a themed occasion. They also look super cute half dipped in chocolate. These coconut macaroons also do very well in the freezer, so feel free to make them ahead of time and thaw them as you need them.
Trust me, as soon as you try this recipe, it will become one of your go to’s! They’re SO GOOD served warm, but just as good served at room temperature.
5 Ingredient Coconut Macaroons
The easiest most delicious coconut macaroon recipe you will ever make!
Ingredients
- 6c sweetened shredded coconut
- 300ml sweetened condensed milk (usually 1 can)
- 2 tsp vanilla extract
- 2/3c AP flour
- 1/2 tsp salt
Instructions
- Preheat the oven to 350F.
- in a large bowl mix the coconut, sweetened condensed milk, & vanilla extract.
- in a separate bowl mix the flour and salt, then add it to the coconut mixture (it will be very thick).
- Use a 1 1/2tbsp cookie scoop to portion the battter onto a parchment lined baking sheet.
- bake for 15-17 minutes until the tops just start to brown.
Notes
The batter is very thick!
The macaroons will puff slightly when baking.
Optional to drizzle with melted chocolate.
Enjoy warm or at room temperature.
These freeze very well.
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